Cerise's Low Carb Recipes (2024)

If I was given the choice of a 'normal' base and this one, I'd pick this any day! The key to this is making the sauce yourself and you must be patient because it really does make a huge difference to the end result. I also prefer vegetarian pizzas over meat ones but of course, it's entirely up to you what you top it with - just don't overload it or it will collapse. Anyway, authentic Italian pizza's were never meant to have a bazillion ingredients on them - these would be just beautiful with some mozzarella, handful of fresh basil and a few slices of tomato.

Base
Low carb wrap (I used Empower)

Tomato sauce
3 Roma or truss tomatoes, finely diced
4 cloves of garlic,very finely sliced
1 tbsp Worcestershire sauce
Freshly ground salt and pepper
2 chillies, finely diced
Few dashes of Tabasco sauce
Sprinkle of dried oregano

Topping
1 cup of grated mozzarella cheese
Handful of fresh, torn basil
1 mushroom, thinly sliced and lightly fried
4 slices of thinly sliced red capsicum

To make the sauce, fry the diced onion in a olive oil till softened and caramelized. Add the garlic and tomatoes, then cook the mixture down on a low heat for around 20 minutes, stirring occasionally, season and add the Worcestershire sauce & Tabasco. Ohance it resembles a thick paste, have a taste to determine if it needs further tweaking and once ready, spread over the pizza base, add toppings and leave in the grill till cheese has fully melted and is bubbling

This is yummy with mayo as a dipping sauce

You will need...........

Chicken goujons or chicken breast cut into 3 long pieces
1 packet of pork crackle, crushed
1 cup sour cream
1 cup grated cheese
3 tbsp jalapeno peppers
Low carb tomato sauce or blitz your own up using tomato, garlic, worcestershire sauce and basil
Cup of melted butter
Freshly ground salt and pepper

*Dip chicken in the melted butter and coat with the pork crackle, salt and pepper
*Fry in a little olive oil till crispy then transfer to a baking dish

*Top each piece of chicken with the tomato sauce, then the cheese and bake in a pre-heated oven at 180c till the cheese has melted
*Top with a dollop of sour cream and jalapeno peppers and serve

*optional* you can also fry a slice of bacon and layer it between the tomato and cheese before baking it in the oven

I discovered this recipe by accident whilst trying to make a 'dessert pizza' from someone else's blog, they're not bad if you don't mind the taste of almond meal

1 cup almond meal
2 tbsp chopped pine nuts
2 tbsp splenda
1/4 cup buttermilk
1/4 cup water
2 tbsp oil

*Mix ingredients together with a fork then spoon mixture into patty cakes
*Bake in a pre-heated oven at 200c
*Bake for around 15 minutes or until they go slightly brown and springy to touch
*Remove from oven and let them cool

Topping
Cream cheese
1/2 cup splenda
1 tbsp vanilla essence

*Beat mixture until smooth and dollop over cooled cupcakes
*Top with a strawberry quarter

These are nicer when they have been refrigerated and the topping has cooled

Now the original recipe I was trying to follow is here.......
http://cleochatra.blogspot.com/2009/05/low-carb-red-white-and-blue-dessert.html
.....and this is how my version turned out when I followed the recipe properly :) though it doesn't look anywhere as good as the original

This is a great accompaniment for meat but it also delicious eaten alone

You will need
2 cups of cauliflower, boiled till tender then drained
2 cups of broccoli, boiled till tender then drained
1 cup of cream
2 cups of mixed cheeses (I use mozzarella, tasty & parmesan)
2 cloves of garlic, minced
Freshly ground salt and pepper
1 tsp nutmeg
30g butter

*Fry garlic in a dash of olive oil, then add butter, cream, nutmeg, salt & pepper
*Cook over a medium heat till the sauce is bubbling and has thickened
*Empty half of the broccoli and cauliflower into a deep baking dish then pour over half of the sauce and add half of the cheese rhen add the remaining veg, the remaining sauce and finally, top with the remaining cheese
*Cook uncovered in a pre-heated oven at 200c for around 30mins or until top has browned

A quick, tasty snack for when you're on the run!

You will need..........
1 low carb wrap (I used Empower)
Tin of tuna in springwater
1/4 cup of mayonnaise
1 tbsp mild mustard
Freshly ground salt and pepper
1 cup of grated cheese
2 tbsp chopped spring onion
Low carb tomato sauce or you can blitz up your own using fresh tomatoes, garlic and basil

*Drain the tuna and mix together with the mayo, mustard and salt/pepper
*Spoon the mixture into the middle of the wrap and roll up tightly
*Top with tomato sauce, grated cheese and spring onions and finish off in a hot grill till the cheese has melted

You will need............
500g of good quality beef mince
1/2 an onion, finely diced
1 green chilli, finely diced
3 cloves of garlic, minced
1 beaten egg
Freshly ground salt & pepper

*Mix all of the above ingredients together and make into patties
*Fry in a griddle pan till cooked through, turning only once
*Top with grated colby cheese and leave in a pre-heated oven at 150c
*Mix together mayonnaise and preferably fresh, finely chopped mint (you can use dried)
*Once the cheese has melted on the burgers, remove from the oven and serve with a garden salad

*Note* in the photo I have a small pot of Empower low carb sweet and sour sauce which you can buy online

Cream, butter and garlic are a match made in heaven and this dish is both delicious and quick to make.

12 raw prawns, deveined
4 cloves of garlic, minced
Handful of fresh, torn basil
10g butter
5tbsp cream
1/4 cup of Parmesan cheese
1 zucchini/courgette peeled into long strips with a potato peeler, boiled till tender and drained
Freshly ground salt, black pepper and white pepper

*Fry the garlic in 2tbsp of olive oil till fragrant then add the prawns and cook till pink, add cream, butter, basil, Parmesan and seasoning, let it simmer very gently till the sauce has thickened
*Serve over the zucchini ribbons

This Indian inspired dish makes a beautiful entree or snack. Ideally, marinate the meat overnight to really let the flavours penetrate but if you plan on making them today, 4 hours will do

10 lamb cutlets
Tandoori paste
Lemon wedges to serve

*Score the meat at an angle a few cms apart then run with the paste and refridgerate
*Let the cutlets cool to room temperature before cooking, you should remove them from the fridge at least 45 mins before cooking
*Heat a griddle pan till lightly smoking then add a splash of olive oil and finally, the cutlets. Turn them only once and remove when they are charred

Garnish with fresh coriander. You could make a garlic sauce to accompany this.

My all-time favourite cut of beef is eye fillet, which unfortunately is also the most expensive, but boy is it tender and juicy. Now, the 2 rules you MUST follow when cooking any steak are 1. Always cook the steak at room temperature, never straight from the fridge and 2. You must rest it for at least the same amount of time you cooked it for, to allow the muscle to relax and become tender and also to prevent blood oozing out when you cut it (eugh!)

You will need
Eye fillet steak, ROOM temperature
Freshly ground salt and pepper
1/4 head of cauliflower, boiled till tender then drained
2tbsp sour cream
2tbsp thickened cream
25g softened butter
Asparagus, peeled, trimmed and blanched in boiling water for 10 mins, then drizzled with olive oil & salt/pepper

Heat the pan till it starts to smoke, then add a dash of olive oil and finally the steaks.
If you like it medium-rare, cook for 3 mins on each side, turning only once and 3.5 mins for medium. Use a timer to ensure that you don't overcook, nothing worse than a tough steak!
Once cooked, transfer to a plate and cover tightly with foil. Let it rest.

Mash the cauliflower with sour cream, cream, butter & season well
Serve with the steak and asparagus

This dish matches together beautifully and the sauce is versatile enough to go most other dishes. Always use freshly ground salt & pepper, it makes a huge difference.

You will need
Salmon steak, with the skin scored 3mm deep, and 3mm apart (stops salmon curling up in pan)
1/2 cup of melted butter
Runner beans, ends trimmed
2tbsp minced garlic
1 tbsp minced fresh chillies
Olive oil for frying
Freshly ground salt and pepper

Sauce
1/4 cup sour cream
3 tbsp Dijon mustard
2 tbsp lemon juice
1/4 tsp dry dill

Beans
*Fry off the garlic, ginger and chilli in olive oil. Arrange runner beans in a shallow baking dish then pour over the oil mixture, tossing to coat.
*Roast in a pre-heated oven at 200c for around 45 mins or until they look like in the photo below!
*Heat oil in a pan till hot (but not smoking)

Salmon
* Pat the salmon dry & season generously with salt & pepper, rub with olive oil then add skin side down to the pan.
*Cook for around 4-5 mins on each side depending on the thickness, turning once, occasionally basting with the melted butter and turning the heat down slightly towards the end You want to cook it 70% on the skin side and 30% on the other side. Do not overcook.
*Remove from the pan and set on plate, add the roasted beans

Sauce
Combine all ingredients and dollop over salmon

Looking for something hearty and satisfying? Need some comfort food on those chilly winter nights? Try my delicious guilt-free cottage pie!

You will need.........

700g of good quality beef mince
4 cloves of garlic, diced
3" piece of ginger, minced
1-2 fresh chillies, minced
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 finely chopped tomato
1 finely chopped onion
1/4 head of cauliflower, boiled till very tender and drained
25g butter
25g sour cream
3 tbsp thickened cream
Freshly ground salt and pepper
Chicken stock
1 cup of grated cheese
1/4 cup of parmesan cheese

*Fry the onion in a little olive oil or butter till it has softened then add the garlic, ginger and chillies and fry for a further minute - be careful not to let the mixture burn
*Add the mince and brown all over
*Add tomato, tomato paste, Worcestershire sauce and seasoning then cover with chicken stock (you can also use beef if you prefer) till it's about 1inch above the surface of the mince
*Simmer till all liquid has gone (15-20 mins or so)
*Mash cauliflower with the butter, cream and sour cream - add them gradually till you get a smooth consistency then season with salt, pepper and nutmeg
*Spoon the mince mixture evenly into a deep baking dish, top with the cauliflower mash AKA natoes then finally, the cheese
*Grill on a high heat till the top has browned slightly and is bubbling

SERVE WITH - a fresh garden salad or steamed veggies